Filter
Reset
Sort ByRelevance
BRENDASTEVENS
Lukewarm rice salad with grilled salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Add the bouillon cube to the cooking water for the rice and cook the rice.
-
Add the peas the last minute of the cooking time and pour together in a colander.
-
Rinse under cold water and allow to drain well.
-
Spoon over in a wide bowl and let cool slightly.
-
Brush the salmon with some oil and season with salt and pepper.
-
Spoon the zucchini, spring onion, parsley, lemon zest and olives through the rice.
-
Beat the lemon juice through 2 tablespoons of olive oil and scoop through the salad.
-
Heat a grill pan and grease with some oil.
-
Grill the salmon briefly on both sides and serve with the rice salad.
-
Delicious with an extra slice of lemon and oven-roasted trosto.
-
25 minMain dishtuna steaks, baby potatoes, Broccoli, carrots, yellow bell pepper, oil,stir-fry dish with grilled tuna
-
25 minMain dishlemon, Parmigiano Reggiano, bread-crumbs, fresh cod fillet, peanut oil, fresh kale, coarse Zaanse mustard, tap water, mashed potatoes with butter,cod with kale
-
40 minMain dishsmoked bacon, chorizo, onion, garlic, passata, Meat bouillon, cumin seed, laurel leaf, orange zest and the juice of whole orange, canned black beans, fresh parsley,brazilian feijoada
-
40 minMain dishbunch onions, fresh parsley, fresh dill, fresh mint, garlic, lamb racks, green beans, (olive oil, salt and pepper, herbal stock cube, cornstarch, yogurt,rack of lamb with broad beans
Nutrition
675Calories
Sodium0% DV0g
Fat42% DV27g
Protein70% DV35g
Carbs23% DV70g
Fiber0% DV0g
Loved it